Instructions: Butter bottom of 9x13 pan. Line with whole graham crackers. Mix pudding with milk. Beat at medium speed. Fold in cool whip. Pour 1/2 of this mixture over graham crackers. Put on another layer of graham crackers. Pour on the rest of the pudding mix. Put a third layer of crackers on this. Refrigerate for two hours MINIMUM - the longer the better before frosting.

Frosting:
Mix until smooth. Spread over cake. Refrigerate at least 24 hours before serving.

Can also use chocolate graham crackers and chocolate pudding for all you choco-holics out there.

This also freezes well.

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